Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a bundt or round cake pan or line it with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Prepare Wet Ingredients: In a large bowl, beat the butter until smooth. Add eggs one at a time, mixing well after each addition. Stir in coconut milk, vanilla extract until well combined.

Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Add Grated Coconut: Gently fold in the grated coconut evenly throughout the batter.

Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes or until a toothpick comes out clean or with a few moist crumbs.

Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Garnish: Optionally, garnish the cooled cake with extra coconut before serving.